Sausagemeat Stuffing

Ingredients:

50g Stork Margarine

1 large onion finely chopped

2 tbsp chopped parsley

1 tsp dried mixed herbs

½ tsp dried thyme or sage

125g Breadcrumbs

salt & pepper

1 egg beaten

1lb Sausagemeat (from Cullens Quality Butchers)

Method:

Melt the stork in a saucepan, add the onion and cook gently until it softens but doesn't brown.

Stir in the herbs and the breadcrumbs.  

Season to taste.

Leave to cool.

Place the sausagemeat in a bowl and add the cool breadcrumb mixture, 

next add the beaten egg.

Blend well.

This stuffing is excellent cooked seperately.

Cook in a lightly greased loaf tin 

or place the stuffing in the centre of some tinfoil and fold to seal in.

Great food is a highlight of Christmas!  

Cullens Quality Butchers have Top Quality Turkeys, Hams & Spice Beef available to order for the perfect Christmas Dinner.  Fancy an alternative dinner this year? Try Goose, Duck or Rib of Beef. 

Visit www.cullensbutchers.com for recipe ideas.

Cooking Traditional Ham for Christmas:

Soak your ham in cold water for   

12 - 24 hrs

then drain before cooking.

When you boil the ham with fresh water 

- try adding some 'Cola' for an extra kick!

Simmer for 20 mins per LB (454g).

Next remove the outer layer of fat, score and add cloves.

Then roast in the oven for the last 30 mins with a glaze.

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What should you add to the pot 

when boiling the Ham?

Try using a couple of the following ingredients:

Cloves, Black peppercorns, a couple of Bay leaves, chopped Celery, Carrot & Onion, Thyme Sprigs, an orange studded with cloves or an apple cut in half.

We love adding some COLA but some like adding stout!

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HAM GLAZES:

All this golden oldie needs is a simple glaze and basting in the oven to develop its caramelised, sticky crust. You'll have the best leftover ham sandwiches around!

A glaze adds flavour and caramelises the exterior of the cooked ham so it becomes deliciously sticky!

here's a few options:

with each... place ingredients in a small saucepan over a low heat and stir until dissolved. cook for 5 minutes. (or warm in microwave for 10 seconds.)

Honey & Mustard Glaze

2 tsp Mustard

3 tbsp honey

1 tbsp brown sugar

grated orange rind

Orange Glaze

1 cup brown sugar

½ cup orange juice

1 tsp mustard

Maple Glaze

¾ cup maple syrup

2 tbsp cider vinegar

pinch salt

Marmalade Glaze

¾ cup orange marmalade

2 tbsp dijon mustard

½ cup brown sugar

zest and juice of an orange

1 tsp ground ginger

LET'S TALK TURKEY!

WHAT KIND OF TURKEY?

Cullens Quality Butchers offer-

Traditional Free Range Turkeys on the bone ranging from 

10 – 22 LB.

Boned and Rolled Turkeys, Stuffed or Unstuffed. 

- This is the whole Turkey taken off the bone and rolled and tied into a nice joint - it contains the white breast meat as well as the darker leg meat. 

Adding Cullens Traditional Homemade Stuffing is a very popular choice! 

Other options are - the Turkey Crown (White Breast meat still on the bone) or do a boneless Turkey Breast (just the white meat).

Fancy an alternative……

but still a roast that’s full of festive flavour!

Try Goose, Duck, Rib of Beef or Venison.

WHAT SIZE TURKEY DO I NEED?

At Cullens we get asked all the time ‘what size Turkey do I need?’

as a guide for making that decision:

10-12 LB         5-6 people

12-14 LB         6-7 people

14-16 LB         7-8 people

16-18 LB         8-9 people

18-20 LB         9-10 people

20-22 LB         10-11 people

For a smaller gathering, we supply Turkey Crowns and Turkey Breast. 

Talk to our Butchers and they can advise you on the right size.

Remember ‘Better to be looking at some than looking for some!’

Call Cullens Quality Butchers on 0404 69719 to place your order.

Comfort Food

Comfort food is calling as the nights close in 

and it's getting colder out.

We have some great comfort food recipes to warm you up!
check out......

http://www.cullensbutchers.com/recipes.html

l

Colcannon

HALLOWEEN

Today Halloween is all about the sweets! 

But afterwards some warm hearty food is what's needed

Colcannon is full of flavour, it's warming and filling... perfect for a cold autumn night! 

COLCANNON

An old Irish Halloween Dish of potatoes with cabbage or kale.

It is tradition to serve colcannon with prizes of small coins concealed in it.

Ingredients:

1 lb Cabbage finely chopped or Kale

2 lb Potatoes peeled and cut

1 Cup Milk

2 leeks chopped

Salt & Pepper

Some grated Nutmeg

Butter

Preparation:

Cook cabbage (or substitute with Kale) in salted water until tender and drain.

Cook potatoes in water, drain and mash.

Cook the chopped leeks in milk until tender.

Add the mashed potatoes to the leek & milk.

Season with some salt and pepper.

Grate in some nutmeg.

Add the cabbage (or kale) along with some butter.

Mix to combine.

Serve hot in a big bowl with a serving spoon

with an extra knob of butter on top.

Cullens Quality Butchers

Main Street, Wicklow Town. Tel: 0404-69719

Casseroles

When it comes to comfort food, it's hard to beat a casserole.  

This simple cooking method takes everyday cuts of meat and transforms them into hearty, delicious meals full of flavour. And whats more these slow cooked dishes are easy to make!

Best cuts to choose from:

Beef: 

Chuck Steak (Rib Steak), Round Steak,
Topside, Silverside.

Lamb: 

Shanks, Diced Lamb, boneless Shoulder,
neck of Lamb.

Chicken:

whole Chicken cut into portions usually 8 pieces or any 'on the bone' cut.

Pork: 

Diced Pork Shoulder.

Handy hints:
*Cut ingredients into similar size pieces so they cook evenly.
*Use an ovenproof casserole dish - so you can transfer from the hob to the oven only using one dish.
*A tight fitting lid ensures the dish doesn't lose moisture during the cooking process.
*Choose cuts that are tougher but when slowly cooked will become tender, but won't disintegrate.
*Coat the meat in flour and brown first.- this seals in the juices.
*Always work in batches.
* Making a casserole in advance intenisifies the flavour.

Making a casserole:

Step 1: Place flour on a plate & season.
Step 2: Add the meat and toss to coat.
Shake off excess.
Step 3: Heat the oil in the casserole dish.
Step 4: Add the meat and brown in batches.
Step 5: Transfer the meat to a plate.
Step 6: Add the veg to the casserole dish....such as onion, carrot, celery cubes, cook until slightly softened.
Step 7: Return the meat to the dish, add the liquid stock, wine, tin tomatoes, herbs & spices.
Step 8: Cover tightly with lid. Cook according to recipe. 

Remember Simmer slowly for 1 and 1/2  -  2 hours

Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719 

Traditional Bacon & Cabbage

Traditional Bacon & Cabbage

Preparation Time: 10 minutes

Cooking Time: 60 minutes

Serves 4-6

                                                                                            

Ingredients:         1½ Kg (3lbs) Cullens Quality Butchers’ loin of Bacon.

1 carrot.

2 celery sticks.

2 leeks.

1 teaspoon peppercorns.

Topping:

1 tablespoon mustard.

1 tablespoon breadcrumbs.

½ tablespoon brown sugar.

Knob of butter.

Mustard Sauce:

50g (2oz) butter.

25g (1oz) flour.

1 tablespoon mustard.

250ml (1/2pt) – mixture of the cooking liquid

and cream. (125ml of each).

1kg ( 2lbs) of cabbage, finely sliced.

To Cook: Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approx. 20 minutes per ½ kg (1 lb). Set oven to Gas Mark 6, 200ºC (400ºF). Remove the joint from the saucepan. Reserve liquid. Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and breadcrumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes. 

To Make the Sauce: Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream. Bring to the boil. Reduce the heat and simmer for 3-4 minutes. Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm. 

To Cook the Cabbage: In another saucepan cook the cabbage lightly with some of the cooking liquid. Drain well and toss in butter. Season to taste. Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course, some floury potatoes.

For more information, don't forget to check out www.cullensbutchers.com

Cullens Quality Butchers
Main Street
Wicklow Town
www.cullensbutchers.com
0404 69719